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No-Bake Peanut Butter Keto Cheesecake

There’s no need to give up delicious, satisfying desserts when you’re on Keto or any other low-carb diet!

I’m not going to lie to you, this No-Bake Keto Peanut Butter Cheesecake is delicious. It’s also super easy to make.

The only sugar present in this recipe is the sugar in the natural peanut butter, which would vary according to which brand you prefer.

Peanut Butter Keto Cheesecake.

Every bite is a rich, decadent combo of chocolate glaze, creamy peanut butter filling, and chocolate cookie crust.


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No-Bake Peanut Butter Keto Cheesecake Recipe:

Ingredients

Crust:

Filling:

Chocolate Glaze:


Instructions

For the crust:

  1. Mix finely chopped peanuts, Swerve granular, cocoa powder, and butter together until combined.
  2. Press into the bottom of a cake pan.
  3. Place in the freezer until the filling is done.

For the filling:

  1. Whip the heavy whipping cream, 1/4 C powdered Swerve, and vanilla until stiff peaks form; set aside.
  2. Beat the remaining 1/2 C powdered Swerve, cream cheese, peanut butter, and butter until fluffy.
  3. Fold in the whipped cream until completely combined.
  4. Spread filling on the pie crust.
  5. While the crust cools, make your chocolate glaze. Add the sugar-free chocolate chips and coconut oil to a small bowl, and microwave for 20 to 30 seconds. Once heated, stir until consistent sauce forms. Then, add the sauce to a plastic bag, twisting the middle of the bag to push the sauce into one corner.
  6. Place in the fridge for two hours, or until firm.
  7. Slice, serve, and enjoy!

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Joanne

Saturday 13th of March 2021

What size of pan do you use 8”or 9”

Jane

Saturday 19th of December 2020

What size cake pan do you use?

Alona

Monday 23rd of November 2020

Do you bake the crust?

Laura Blount

Sunday 27th of October 2019

This was so so delicious!!! Thank you!!!

Lazy Girl

Sunday 27th of October 2019

You're welcome! I'm really glad you liked it. Hope you like my other recipes, too. 😉

LeA

Saturday 12th of October 2019

Hi, could you please advise on the size of “cake” pan that you used for this recipe? Was it a springform typical cheesecake pan? 9”? How many servings would you recommend for this?

I do tend to struggle with portion control so as much info as you can provide would be very helpful!

Thanks!

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